Korean Lunch Recipe: Spicy Kimchi Fried Rice

Allergens

Soy (in some soy sauces)

Ingredients

• 2 cups cooked white or brown rice
• 1 cup chopped kimchi
• 1 tablespoon sesame oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small carrot, julienned
• 1 cup fresh spinach, chopped
• 1/2 cup chicken or tofu, cooked and diced
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sugar
• 2 green onions, thinly sliced

Instructions

1. In a large pan or wok, heat the sesame oil over medium high heat.
2. Add the diced onion and garlic, sautéing until softened and fragrant.
3. Add the julienned carrot and chopped spinach, cooking for 3 4 minutes until slightly wilted.
4. Stir in the cooked rice, breaking up any clumps with a spatula or wooden spoon.
5. Mix in the chopped kimchi, gochujang, soy sauce, and sugar. Cook for another 2 minutes.
6. Add the diced chicken or tofu, stirring to combine all ingredients evenly.
7. Remove from heat and transfer to a serving dish. Top with sliced green onions.

Chef’s Insight

Adding an egg on top makes this dish even more satisfying and filling.

Notes

Feel free to adjust the spice level according to personal preference.